Corpus Christi Salad (Ensalada de Corpus Christi)
The Feast of Corpus Christi falls on a Thursday between May 20th and June 20th. In the city of Puebla I encountered a beautiful, unusual salad served during the fiesta with an assortment of fruits and vegetables that are then at their peak there. Vendors were selling it in the streets, in little paper cones. Everything ripens at a different time here, but you may be able to come close to the original in late summer.
Ingredients
- 1 cup fresh corn kernels
- 1 medium-small zucchini finely diced
- 1 small cucumber finely diced
- 1 pear preferably Comice, peeled and finely diced
- 1 firm, sweet peach peeled and finely diced
- 1 cup blueberries
- Seeds of 1 pomegranate
- 2 small avocados preferably black-skinned Hass variety, peeled and finely diced
- ¼ cup olive oil
- Juice of 3 limes
- 1 teaspoon salt or to taste
Instructions
- Combine all the diced fruits and vegetables in large salad bowl.
- In small bowl, whisk together olive oil and lime juice with salt to taste.
- Pour dressing over salad ingredients and toss thoroughly. Serve at once.
Nutrition
Calories: 302kcalCarbohydrates: 33gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 402mgPotassium: 768mgFiber: 9gSugar: 18gVitamin A: 353IUVitamin C: 28mgCalcium: 33mgIron: 1mg
